Blueberry Cheesecake Quesadilla
When you don't have the time or energy to make a blueberry cheesecake, these dessert quesadillas satify with all of the same flavors including crushed up graham crackers like a cheesecake crust.
Servings 6 people
Ingredients
- ¾ cup fresh blueberries
- 4 oz cream cheese room temperature
- ¾ cup powdered sugar for filling
- 4 sheets graham crackers crushed into crumbs
- 8 soft taco sized tortillas
- 2 tbsp butter for coating your pan
Instructions
- In the bowl of a stand mixer, combine the room temperature cream cheese and powdered sugar. Start the mixer on low and then turn it up to high once the sugar is mixed in enough to not fly out of the bowl. Mix until smooth.
- Add in the blueberries and mix until they are completely intergraded.
- Evenly spread the cream cheese filling across four tortillas, leaving a bit of space around the edges.
- Evenly distribute the crushed graham crackers on top.
- Place a plain tortilla on top of each filled one. Press around the edges to help seal them.
- Heat a pan over medium heat.
- Add butter to the pan. Place one quesadilla in the center and cook until browned on one side. Carefully flip it over with a wide spatula and cook until the second side is browned. Remove to a plate and repeat with the remaining quesadillas.
- Allow them to cool for a few minutes, then slice into quarters with a pizza cutter and serve warm.
- Leftovers should be stored in the fridge. You then can either reheat in a pan or microwave or even eat cold directly from the fridge.
Notes
For breakfast I would make 1 quesadilla per person. For a dessert, I would do half a one per person. You can also serve with vanilla ice cream on top.